Arroz con Pollo
User Reviews
5
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Prep Time
5 mins
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Cook Time
43 mins
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Total Time
48 mins
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Servings
4 to 6 servings
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Calories
62114 kcal
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Course
Main Course
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Cuisine
Mexican
Arroz con Pollo
Description
In this Arroz con Pollo recipe, chicken thighs are marinated with garlic, lime juice, cilantro, brown sugar, cayenne pepper, and lemon pepper, then seared in a cast-iron skillet to develop a golden, crispy skin. Onions and bell peppers are cooked separately in the skillet to add vegetable flavor. After searing, the chicken is finished in a 425-degree oven to ensure thorough cooking.
The rice portion uses a ready-made Mexican rice and beans mix cooked with water and oil, with peas stirred in at the end for color and sweetness. The result is a meal combining richly seasoned, juicy chicken with flavorful, tender rice, enhanced by the citrus and herb marinade.
This dish is well suited for a satisfying dinner, presenting contrasting textures between the crispy chicken skin and soft rice. Adjustments can be made by substituting chicken breasts for a leaner option, though thighs provide more richness.
Ingredients
- 1/3 cup olive oil divided
- 2 cloves garlic minced
- 1 lime juiced
- 2 tablespoons cilantro chopped
- 2 teaspoons brown sugar packed
- ½ teaspoon cayenne pepper
- 1/2 teaspoon lemon pepper
- 4 chicken thighs bone-in and skin on
- ½ onion chopped
- 1 red bell pepper chopped
- rustic Mexican rice & beans Knorr Selects brand
- 2 ½ cups water
- ½ cup pea canned or frozen
Instructions
- Preheat oven to 425 degrees.
- In a gallon-size storage bag, add 2 tablespoons of olive oil, garlic, lime juice, cilantro, brown sugar, cayenne, and lemon pepper.
- Add the chicken thighs, seal the bag, and shake to coat.
- Add one tablespoon of olive oil to a cast-iron skillet over medium-high heat and add onion and bell pepper and cook for about 2 minutes, until tender. Remove from pan and set aside.
- In the same skillet add the chicken thighs skin down along with the marinade. Sear the chicken for about 5 minutes on each side until you get a nice golden color and a beautiful crispy skin.
- Transfer the skillet with chicken to the oven and bake until the chicken is cooked thoroughly about 15 to 20 minutes.
- In the meantime, pour Knorr Selects into a medium saucepan. Add water and 2 tablespoons oil to the saucepan.
- Give it a stir. Bring to a boil, then lower the heat to medium and boil covered for 10 minutes, until rice is tender.
- Turn off heat and add peas. Wait at least 2 minutes for the sauce to thicken. Stir once more.
- Place baked chicken on top of rice and serve. Garnish with cilantro and limes.
Notes
- Using bone-in, skin-on chicken thighs adds richness and helps achieve crispy skin; skinless breasts can be used for a lighter version.
- Marinate the chicken well to infuse flavor before searing and roasting.
- Cook the rice according to package instructions, adding peas at the end for color and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 62114 kcal
% Daily Value*
| Calories | 621.14kcal | 31% |
| Carbohydrates | 47.49g | 16% |
| Protein | 23.35g | 47% |
| Fat | 37.34g | 57% |
| Saturated Fat | 7.67g | 38% |
| Cholesterol | 110.74mg | 37% |
| Sodium | 101.51mg | 4% |
| Potassium | 429mg | 9% |
| Fiber | 2.99g | 12% |
| Sugar | 5.18g | 10% |
| Vitamin A | 1275.79IU | 26% |
| Vitamin C | 51.6mg | 57% |
| Calcium | 42.61mg | 4% |
| Iron | 1.72mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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